Savoury Salt Beef Baked

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Allspice + gingertop 1% of all pairs
   Smell alikestrong
   Cooked together2,620 recipes

   Shared aroma: estragole (anise, licorice).

2. Pepper + parsleytop 2% of all pairs
   Smell alikestrong
   Cooked together34,122 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

3. Allspice + parsleytop 3% of all pairs
   Smell alikestrong
   Cooked together1,289 recipes

   Shared aroma: estragole (anise, licorice).

4. Pepper + allspicetop 5% of all pairs
   Smell alikestrong
   Cooked together6,395 recipes

   Shared aroma: estragole (anise, licorice).

5. Beef + oniontop 7% of all pairs
   Smell alikemoderate
   Cooked together17,092 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Saltpetre

Cures the meat and helps keep its colour pink while it is salted.

Common salt

Draws moisture out of the meat and seasons it during the long cure.

Coarse sugar

Balances the salt and adds mild sweetness to the cured meat.

Mutton suet

Adds fat that bastes the meat and keeps it moist during the long cooking.

Flour crust (in the method)

Seals the pan so the meat cooks in its own steam and juices.

The step that matters

Swap the ginger

The recipe marks ginger as optional. How well each one fits the dish's main ingredients (beef, sugar, pepper, allspice, mutton, onion, parsley):

1. Thymefits better
2. Marjoramfits better
3. Clovefits better
4. Gingerthe original

Fit is the average pairing score against beef, sugar, pepper, allspice, mutton, onion, parsley. Candidates are from the same food group and used in at least 100 recipes.